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Below are the ingridients that are needed to serve a appetizing Chicken curry with quinoa (gluten free):
- Take 600 g of chicken breasts (or turkey breasts).
- Get 250 g of quinoa (white, red, or mix).
- Provide 1 can of tomato puree (approx. 300ml).
- Prepare 200 ml of heavy cream (or coconut milk).
- Get 3 of onions.
- Get 2 of leeks.
- Provide 4 of carrots.
- Use 4 cloves of garlic.
- Provide 1 of chilli pepper.
- You need 2 teaspoons of cumin.
- Use 3 teaspoons of turmeric.
- Use 2 spoons of coriander seeds (aka cilantro seeds).
- Provide 2 spoons of garam masala mixture.
- Prepare 2 spoons of salt.
- Use 2 spoons of sugar (coco flower sugar preferably).
- Get 8 spoons of olive oil.
- Prepare 2 spoons of fresh or dried cilantro.
Done with the ingridients? Below are the sequences on preparing Chicken curry with quinoa (gluten free):
This gluten-free quinoa fried chicken is in fact finger-lickin' good. The cooked quinoa becomes so crispy when it's lightly fried in olive oil — it's the perfect crust. When I serve this to family and friends, the boneless, skinless chicken with the crunchy, super delicious quinoa crust, is always a huge hit! This curry chicken salad is creamy and luscious, and super healthy. I added quinoa to give it a little added protein and carbs, which make it great as a topping for salad.
Recipe : Chicken curry with quinoa (gluten free)
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